Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These pickled onions with slivers of jalapenos are delicious on hot dogs, sausages, and hamburgers. They also make great gifts for friends and family who like things hot and spicy!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
86
Yield:
6 pints
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Ingredients

86
Original recipe yields 86 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shred the onions and jalapeno peppers in a food processor, using the shredding blade.n

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  • Combine the onion, jalapeno pepper, vinegar, black pepper, and salt in a large pot and place over medium heat. Stirring frequently, bring to a full boil; cook for 10 minutes.n

  • Pack the mixture firmly into sterilized pint canning jars to within 3/4 inch of the top. Pour the cooking liquid over the onions to within 1/2 inch of the top and using a spatula, stir gently to remove all air bubbles. Wipe the rims with a clean damp cloth and adjust lids and rings firmly. Process in a boiling water bath for five minutes.n

Nutrition Facts

8 calories; protein 0.2g; carbohydrates 1.9g; sodium 163mg. Full Nutrition
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